1. Food Preparation Fruits and Vegetables

2. Learning Objectives Describe the forms in which fruits are procured Identify the eight classifications of vegetables Understand the vegetable color groups Describe the market forms of vegetables Understand methods for precooking vegetables Describe the various methods of vegetable preparation 2

3. Importance of Fruit Fruits are nutritionally necessary in all well ‑ balanced meals and are complex carbohydrates. Minerals Vitamins Nutrients/fiber 3

4. How Fruits Are Procured Fruits are procured in the following fresh and processed forms: Fresh fruits: Important from a nutritional and economical standpoint. Most are highly perishable and bulky to stow. Their structure is obtained mainly from cellulose. –Fibrous plant substance, surrounded by fruit flesh and held together with pectin, a cementing material. 4

5. How Fruits Are Procured (cont’d) Fresh fruits (cont’d): Most fruits, when peeled, turn dark when exposed to air. –Citrus dips, such as lemon or pineapple juice, will retard discoloration. –Anti ‑ browning agent and water may be used. –Follow AFRS guidelines. Fresh fruits may have as high as 40% refuse or waste material. 5

6. How Fruits Are Procured (cont’d) Frozen fruits: Used primarily for preparing desserts. Most frozen fruits are packed in heavy syrup or sugar. Canned fruit: Essentially cooked. Comparable in nutritive value to fresh fruits. Convenient to use and permit year ‑ round use. 6

7. How Fruits Are Procured (cont’d) Dried and dehydrated fruits: If sugar is to be added, it should be at the end of the cooking period. Dehydrated apples, such as instant applesauce, are readily reconstituted by adding a proportionate volume of water. Because of their small weight and volume, dried and dehydrated fruits are convenient to store. 7

8. Classifications of Vegetables Identification classification followed by examples. Leaves ‑ Spinach Seeds ‑ Peas Roots ‑ Carrots Tubers ‑ White potatoes Bulbs ‑ Garlic Flowers ‑ Broccoli Stems and Shoots ‑ Celery Sprouts ‑ Alfalfa 8

9. Composition or Nutritive Value of Vegetables Bulk Minerals Water Vitamins 9

10. Structure of Vegetables Fresh vegetables have an abundance of cellulose. This is the fibrous part of the vegetable that furnishes essential bulk (fiber) to the diet. The extent of cooking and the method chosen for cooking vegetables are geared to the amount of cellulose present. 10

11. Refuse of Vegetables Most raw fresh vegetables has waste material that is not edible. –Fresh corn on the cob = 62% waste –Tomatoes have less than 2% waste The greater the amount of waste material removed from the vegetable, the less storage space required. 11

12. Four Color Groups White Red Green Yellow White vegetables will turn yellow if cooked in water that is alkaline. Freshly peeled vegetables will discolor upon long exposure to open air. To prevent discoloration, dip vegetables in acidic fruit juices, as previously discussed. 12

13. Market Forms of Fresh Vegetables In selecting fresh vegetables, keep in mind the following important factors to obtain and retain quality produce: Personal inspection by food service personnel. Seasonal variation and its effect on quality at time of purchase. Quantity to be used within a specific period of time. 13

14. Market Forms of Frozen Vegetables Variety is available to the military consumer in 2 to 5 lb. packages. Smaller, 10 oz. packaging is available for small operations or isolated units. Refer to Prime Vendor Catalog for authorized varieties. Must be kept at 0 degrees F. until used. Partial thawing of most frozen vegetables before cooking is not necessary. 14

15. Great potential for saving refrigeration storage space. Have special use in military feeding operations because of their keeping quality and density. Market Forms of Dried and Dehydrated Vegetables 15

16. Most vegetables are packed in #303 and #10 can sizes. The #3 vacuum can is used for sweet potatoes. Market Forms of Canned Vegetables 16

17. Precooking Procedures for Fresh Vegetables Wash thoroughly. Use a vegetable scrub brush to clean vegetables that are pulled or dug from the soil. Tightly grown blossoms, heart, and stem ‑ type vegetables may harbor worms or insects that may not be dislodged by normal washing. Soak in salted cold water (1 tbsp. salt per quart of water) 1/2-1 hour, then rinse. See AFRS A-31. After washing, keep in a cool storage place until ready to prepare for cooking. Wilted vegetables can be freshened by placing in containers of ice cold water in a cool storage room until used. 17

18. Precooking Procedures for Frozen Vegetables Keep at 0 degrees F. or below until scheduled for breakout and immediate use for retention of color, flavor, texture and food value. Sanitation is controlled better when maintained in the solidly frozen state. 18

19. Precooking Procedures for Dried and Dehydrated Vegetables Directions for preparation of these vegetables are contained in specific recipes in AFRS. 19

20. Methods of Cooking Vegetables Before choosing a cooking method for vegetables it is best to group them according to their moisture content. High moisture, mild flavor: These fragile vegetables require extreme care in preparation to produce optimum quality products. Furnish most of their own moisture for cooking. High moisture, strong flavor: Contain sulfur substances. Undesirable color and flavor develops when overcooked. Moist starchy: Contains 70 ‑ 75% moisture/contains 20 ‑ 25% starch content. Starch content should be considered prior to cooking. 20

21. Methods of Cooking Vegetables (cont’d) Boiling (simmering): Vegetables are cooked where the temperature can be brought quickly to boiling and then reduced to simmering temperatures. Rapid boiling tears apart tender leaves, pods or shoots and a mushy texture results. Cover all vegetables while cooking. Cook vegetables until just done or tender. 21

22. Methods of Cooking Vegetables (cont’d) Baking: Cooking in the oven with dry heat. Some items called baked may be precooked and then finished by baking. Grilling or sautéing: A small quantity of fat is placed on a grill or in a frying pan to a depth of approximately 1/8 inch. 22

23. Methods of Cooking Vegetables (cont’d) Oven frying: Vegetables are parboiled or steamed to partial doneness and then is completed by cooking in the oven. French and pan frying: AFRS incorporates a number of recipes for cooking vegetables by French and pan frying methods. Progressive vegetable cookery: Vegetables are cooked in small quantities as required. 23

24. Questions? 24

25. Test for Lesson 1.What are the four forms in which fruits are procured? 2.What are the eight classifications of vegetables? 3.Name the four color groups of vegetables. 4.Name the six methods for cooking vegetables. 5.Cooking in small quantities is known as what? 25

26. Test for Lesson 6.Match the classification with the example: A. Leaves___1. Spinach B. Seeds___2. Alfalfa C. Roots___3. Celery D. Tubers___4. Broccoli E. Bulbs___5. White potatoes F. Flowers___6. Peas G. Stems & Shoots ___7. Carrots H. Sprouts___8. Garlic 26

27. Test for Lesson 7.How do you prevent the discoloration of fresh fruits and vegetables? 8.At what temperature are frozen vegetables stored? 9.What is the most important factor to serving attractive, nutritious vegetables? 27

28. Test for Lesson 10.Fruits are what type of carbohydrate? 11.Frozen fruit is used primarily in what type of products? 12.Tomatoes have less than what % of waste? 13.How much fat should be used in pan-frying vegetables? 28

29. Test for Lesson Turn in Answer Sheet now. 29

30. Questions? 30